Espresso Ice Cream

My family loves ice cream. I love ice cream, specifically Hagen Daz Coffee and Chocolate ice cream.  I love to mix the two flavors and let it get nice and gooey together!  I recently stole borrowed an ice cream maker from my mom that belonged to my sister.  Hey after 3 years of marriage and her not claiming it at my mom’s house, in my book it was up for grabs! I totally scored! I found a recipe on Food Network for an Espresso Ice Cream by none other than The Barefoot Contessa! I had to try it.  I did modify the recipe to use instant espresso versus the ground espresso beans because I like my espresso ice cream smooth, left out the chocolate covered espresso beans and left out the liqueur! It worked perfectly.  The finished product really was close to the Hagen Daz I love! I knew this would be a keeper! Here is the recipe:

Ingredients

• 3 cups half-and-half
• 6 extra-large egg yolks
• 2/3 cup sugar
• Pinch salt
• 2 1/2 tablespoons ground espresso coffee beans, **I used instant espresso
• 1 tablespoon coffee liqueur (recommended: Kahlua) **I left this out
• 1 teaspoon pure vanilla extract
• 4 ounces (1/2 cup) chocolate-covered espresso beans, chopped **I left this out

Directions

Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.

Pour the cream through a fine-meshed sieve into a bowl. Add the instant espresso and vanilla and refrigerate until completely chilled. I usually chill mine overnight.

Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions, I usually let mine go for 30-40 minutes. Once complete, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.

This will be a recipe you will keep forever and use over and over again, I know I will! This is one I love to take the Thyme to Savor...

Brown Butter Sea Salt Cookies

My manager recently went to Cayucos for a short vacation and came across the Brown Butter Cookie Company.  How did I not know this place exsisted even though I have grown up on the central coast and have family in Cayucos?? She said these cookies were to die for and had to come home searching for the recipe and found a recipe.  She tried them that night and said they were almost just as good.  I had to have the recipe and I also tried them that night and fell IN LOVE with them. They are so easy and the combination of sweet and salty (for this salt lover) was absolutely amazing.

Here is the recipe…The dough tends to be very crumbly. Just try to squish it together the best you can. Also, be sure not to add ANY extra flour.

• 1 1/2 sticks unsalted butter
• 1/2 cup lightly packed brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• sea salt for sprinkling (preferably fleur de sel)

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.

In a saucepan over medium heat, melt butter until it starts to caramelize. It should smell nutty and you will see brown bits at the bottom of the pan. Be careful not to burn the butter - in which case you will have to start over. Pour browned butter into a medium bowl and stir in brown sugar and vanilla. In a small bowl, whisk flour and baking soda. Add flour mixture to butter mixture until combined. Let cool to room temperature. Using a tablespoon or small scoop, measure the dough into your hand, roll into a ball and place onto cookie sheet. Once on the cookie sheet, slightly press the ball down.  Sprinkle with sea salt and lightly press into top of cookies. Bake 15 minutes or until lightly golden. Don't overcook, or cookies will be too dry and crumbly.

These little babies are to die for and so good. Even without the sea salt (I have a husband and son that didn’t care for the salt), they were amazingly delicious! Try them soon, I know I will be making these for years to come. Whenever you do, take the Thyme to Savor…

Pioneer Woman Cinnamon Rolls!!



I {LOVE} The Pioneer Woman and have tried several of her recipes.  I recently have enjoyed watching her cooking show on The Food Network.  Last year around the holidays, they aired an episode that showcased PW making cinnamon rolls to give to neighbors and friends. The episode is still on my DVR.  I knew as I was watching, I NEEDED to try the cinnamon rolls one day.  So then one day I did. I failed to realize that they would make 50-70 rolls! Even the 9 cups or so of flour didn’t clue me into that fact. Clearly, I had the finished product in mind and want to just get there to taste them! I ended up baking up about 3 foil trays of about 9 rolls and put 4 trays in the freezer for another time! They were amazing cinnamon rolls, so soft, buttery, full of maple flavor and just so PW worthy and delicious.  I do have to say though, the amounts of butter and sugar were a little too excessive for my taste (and waistline) so I did modify the filling a bit. It was a lot of work and then waiting and then work and then waiting but it was easy stuff and SOOO worth it.  Here is my modified version of the recipe:

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• 1 ½ cups Melted Butter
• 1 ½ cups Sugar
• Generous Sprinkling Of Cinnamon

MAPLE FROSTING:

• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• 1/2 cup Milk
• 1/4 cup Melted Butter
• 1/4 cup Brewed Coffee
• 1/8 teaspoon Salt

Preparation Instructions

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil.  Set aside and cool to warm.  Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.  After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour.  Stir thoroughly to combine.  Refrigerate for at least 1 hour or up to 3 days, punching down the dough if it rises to the top of the bowl. I made my dough the night before and then made the rolls the following day.

Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.  Generously sprinkle half of the ground cinnamon and 3/4 cup of the sugar over the butter.  If you want to add more butter and/or sugar you can, the original recipe called for an extra cup of each but I thought this was plenty!!!
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight.  When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, log.

With a sharp knife, make 1/2-inch slices.  Be sure not to cut them too thick as they will rise.  One “log” will produce 20 to 25 rolls or more if cut smaller.  Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat.  Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F.  Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.  If you are planning to freeze any rolls, do not let them rise.  Cover them with foil and place into a ziplock bag and put in the freezer immediately.  Remove the towel and bake for 15 to 18 minutes, until golden brown, but not overly brown.

While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt.  Add in the maple flavoring and whisk until very smooth.  The icing should be somewhat thick but still very pourable. ** I just made half of the recipe when I baked 3 trays and it was the perfect amount.**
Remove pans from the oven.  Immediately drizzle icing over the top.  Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.

These are definitely on my holiday baking list for this year. I think my friends and family would love to have a nice pan of these! I promise, even though it is a lot of work, it is so worth it. I have found that if I make the dough the day before and let it sit in the refrigerator overnight and make the rolls the next day, the process does not seem so overwhelming! Make some for your family, for friends, or even just for yourself and remember to take the Thyme to Savor…

Strawberry Scones

I have really fallen in love with scones lately.  Specifically the berry scones from a local bakery! I have had them several times at various work events and just love the flavor and texture of the scones.  A friend of mine shared a recipe for Blueberry Scones she made and I knew I had to make them.  I didn’t have blueberries on hand so I used strawberries instead. Here is the recipe. I left out the Orange Zest because I didn’t have any oranges and it still tasted fine!

· 2 cups all-purpose flour

· 1/2 cup sugar

· 1 tablespoon baking powder

· 1 teaspoon kosher salt

· 1 tablespoon grated orange zest (I left this out)

· 1 stick cold unsalted butter, grated

· 1 large egg, lightly beaten

· 1/2 cup cold heavy cream

· 1 cup blueberries, fresh or frozen (or any other fruit cut small and drained of excess water)

· extra heavy cream for brushing the tops

· raw sugar for sprinkling the tops

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, orange zest, and salt. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.  Add the blueberries to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick.

Shape the dough into a square. Cut the square into quarters then cut again into eighths, diagonally, making triangles.

Brush the tops of the scones with heavy cream, sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.

Serve warm with butter.

Try these today, I promise you will not be sorry. Whether you are having them for breakfast or just as an indulgent snack, make sure you take the Thyme to Savor...



Corn Chowder

Corn Chowder is so easy, so hearty, and so delicious! I am not sure where I found the original recipe but I adapted it to fit my family’s tastes.  This is seriously the easiest chowder you will ever make!

1 large onion, chopped
1 potato, chopped and boiled slightly
¼ green bell pepper, chopped
¼ red bell pepper, chopped
1 can corn, drained (or fresh if you have it)
2 Tsp. Olive Oil
2 Tsp. Butter
3 Tsp. plain flour
2 cups Chicken Stock
¼ cup whipping cream
1 tsp. crushed chili flakes
1 tsp. thyme
2 tsp. black pepper
½ tsp. salt

In a medium pot, add the butter and olive oil and let heat. Add the chili flakes, thyme, onions, and peppers. Cook for 5-7 minutes until tender.

Add the flour and cook for 2-3 minutes until just golden brown.

Add the chicken stock and whisk to get out all lumps. Reduce heat and let the sauce thicken.

Add the corn and potatoes. Also add salt, black pepper, and whipping cream.

Let the chowder cook for 5 – 10 minutes making sure it doesn’t stick to the bottom. Taste and adjust seasoning as you like.

I usually serve my corn chowder with Cheddar Bay Biscuits similar to the ones at Red Lobster. Whatever you serve it with, it will be a hit with your family.  This would be a great treat on a cold wintery night where you should take the Thyme to Savor…

Coconut Macaroons

It's been a while, but I am back with new posts.  Making and eating "diet" food has really put a damper on my blogging, but have no worries, I have some special recipes in store within the upcoming weeks! Today's recipe is almost like a bittersweet recipe for me. I, personally, cannot stand anything coconut, however, every time I make these Coconut Macaroons, they are a huge hit! Today, I thought I would share the recipe with you!

1 package (14 Ounces) flake coconut (5 1/3 cups)

2/3 cup sugar

6 Tablespoon flour

¼ teaspoon salt

4 egg whites

1/8 teaspoon almond extract

1 /2 cup chocolate chips, melted

MIX coconut, sugar, flour, and salt in a large bowl.  Add egg whites and almond extract; mix well. Drop by spoonfuls onto a greased and floured baking sheet.

BAKE at 325º for 20 minutes or until edges of cookies are golden brown.  Immediately remove from baking sheet to wire racks.  Cool completely. 

DECORATE cookies with melted chocolate. Let stand at room temperature or refrigerate on a wax paper lined tray until chocolate is firm. This recipe will make about 3 dozen medium size cookies.

You should run and make these for your next party, I assure you they will be a hit. Make them, enjoy them, share them, but remember to take the Thyme to Savor them...

Neapolitan Cupcakes

Ingredients

Cupcakes

1 box strawberry cake mix (I used Pillsbury), prepared according to box directions for cupcakes

1 box white cake mix (I used Pillsbury), prepared according to box directions for cupcakes

Cupcake Liners

Chocolate Ganache Frosting

12 ounces chocolate, chopped into small pieces

1 cup heavy cream

Directions

For the cupcakes:

Prepare both cake mixes according to the direction on the back of the box and set aside. Line your muffin cups.  Pour one tablespoon of the white cake mix into each prepared muffin cup.  Then pour one tablespoon of the strawberry batter onto the white cake batter.  You might need to add a bit more to make sure all of the white cake batter is covered. Bake these in your oven for approximately 22 minutes, adjusting the time depending on your oven.  When done, test the centers of the cupcakes to make sure a toothpick comes out clean.  Let the cupcakes cool completely before frosting.  This makes about 30 cupcakes.

For the Chocolate Ganache Frosting:

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping.          Once completely cooled and set up a bit, whip the ganache in a mixer with a whisk attachment as you would heavy cream, making sure your mixing bowl and whisk are nice and cold (I store mine in the refrigerator while the ganache cools).  And whatever you do, not put your ganache in the freezer with the hopes of whipping it.  It will not whip and have a curdly like texture. This will make enough frosting to decorate around 30 cupcakes.

For Decorating the Cupcakes:

Fill your prepared piping back with the desired tip and pipe away.  Decorate as desired.

 These are sweet decadent treats that you will surely need to take the Thyme to Savor…

Buttermilk Pancakes

Prepare these pancakes when fresh blueberries are in season, from late spring through late summer. When making the batter, take care not to over mix it, as too much stirring will develop the gluten in the flour and result in tough pancakes.

Ingredients:

2 eggs

2 cups all-purpose flour

3 TBS. sugar

1 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

2 ¼ cup buttermilk

4 TBS. butter, melted

½ tsp. vanilla extract

1 – 2 TBS. Butter

Softened butter for serving

Warm maple syrup for serving

Directions:
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not over mix.

Heat an electric griddle to medium-high heat. Lightly grease the griddle with butter. Ladle about 1/3 cup batter onto the griddle for each pancake. (this would be the time to add any fruit or chocolate chips if you like.)  Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes.

Serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.

These really were really good.  Whether you think you like buttermilk pancakes or not, or if you have never made them (like me up until making these), you must try this.  I am sure they will be a huge hit with your family! Whether you make them for yourself or your family, remember to take the Thyme to Savor…

Sticky Buns

Sticky buns are so good first thing in the morning, freshly baked and homemade.  These are super easy and super yummy.  In fact, I actually entered a bake off at work and won 1^st place with this recipe! They will be a winner with everyone you make them for. Give them a try! The recipe is from Ina Garten (Barefoot Contessa) and it’s foolproof.  Her recipe calls for raisins but we like the sticky buns without so I leave them out. 

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1/3 cup light brown sugar, lightly packed
• 1/2 cup pecans, chopped in very large pieces
• 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted

For the filling:

• 2 tablespoons unsalted butter, melted and cooled
• 2/3 cup light brown sugar, lightly packed
• 3 teaspoons ground cinnamon
• 1 cup raisins (I left them out)

Directions

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

 Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns. I use the larger sheets of puff pastry I get at Smart and Final so one large sheets makes 12 buns for me! If you are using a large sheet like me, you just make one and dump all the ingredients and cut into 12.

 Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely. 

 These are amazing little buns filled with cinnamon and sugar. Make them today for someone you love and take the Thyme to Savor….

Creme Brule

Crème Brule is one of my kids’ absolute favorite desserts.  Randomly they will think about it and want it and it’s easy enough to make so why not? This is a recipe by Ina Garten (Barefoot Contessa) that I have adapted to make it slightly different from how she makes it! I have just added one extra step of straining the mixture before pouring it into the ramekins.  See when you add hot anything to eggs, they are bound to get shocked and start cooking, straining the mixture just ensures you have a smooth custard without any egg pieces that might have started to get a bit too hot.  I learned this the hard way… It’s super easy and super delicious.  Here is my take on Ina’s version:

Ingredients

• 1 extra-large egg
• 4 extra-large egg yolks
• 1/2 cup sugar, plus 1 tablespoon for each serving
• 3 cups heavy cream
• 1 teaspoon pure vanilla extract

Directions

·         Preheat the oven to 300 degrees F.

·         In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined.

·         Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled.

·         With the mixer on low speed, slowly add the cream to the eggs.

·         Add the vanilla and mix to combine.

·         Strain mixture into a measuring cup to catch any egg that might have started to cook when incorporating the hot milk into the eggs.

·         Pour into 6 8-ounce ramekins until almost full.

·         Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.

·         Bake for 35 to 40 minutes, until the custards are set when gently shaken.

·         Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

·         To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Note: Can be store in the refrigerator without the carmalized sugar.  Add sugar and torch when ready to eat.

Maybe this will be a favorite in your house too.  Make it and try it.. see if your family likes it.  Whenever you do make it, remember to take the Thyme to Savor…

Cajun Chicken Pasta

This is another Pioneer Woman recipe my family loves.  I did take her recipe and modify it a bit to my family’s liking and in an effort to make it healthier.  I have made this numerous times, with the meat and vegetarian versions, and each time, regardless of the method, it is loved by all.  This is one of those dishes that can easily be transformed to please a vegetarian crowd, just omit the chicken and replace the chicken stock with veggie stock.  I do have to warn you though, depending on the Cajun spice you buy, it will generally have lots of salt in it.  Therefore, you will not see salt in this recipe and for those of you that know me, I need my salt, IN EVERYTHING.  But take it from me, don’t add salt to any part of this recipe, you will be sorry! Here is my modified version….

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes (Leave out to make it vegetarian)
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine or Penne (I used Penne this time)
• 2 Tablespoons Olive Oil
• ½ Green Bell Pepper, Seeded And Sliced
• ½ Red Bell Pepper, Seeded And Sliced
• 1 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 2 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Stock (use Veggie Stock if making Vegetarian version)
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• 1 Tbsp. Garlic Powder
• Chopped Fresh Parsley, To Taste

Directions

Cook pasta according to package directions. Drain when pasta is still al dente. DO NOT salt the pasta. The Cajun seasoning has so much salt, if you add more to any other part of this dish, it will become overly salty.

Sprinkle 1 1/2 teaspoons Cajun spice, pepper, and garlic powder over chicken pieces. Toss around to coat. Heat 1 tablespoon of oil in a heavy skillet over high heat. Add the chicken in a single layer and allow it to brown and cook through, ensuring not to overcook.  Once chicken is cooked through, remove the chicken from the pan onto a plate and set aside.

Add remaining olive oil. When heated, add peppers, onions, and garlic. Cook over very high heat for 1 minute, stirring gently.  Try to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional minute or so. Remove all vegetables from the pan.
With the pan over high heat, add the chicken (veggie if making vegetarian) stock. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Taste and add freshly ground black pepper, remaining Cajun spice, and/or cayenne pepper. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the sauce is at your desired thickness.  At first the sauce will be really lose but cook on high heat until it reduces down to the consistency you like (anywhere from 5-10 minutes). Add drained fettuccine and toss to combine.

Top with chopped fresh parsley (and more cayenne if you like) and served.  Make this dish and enjoy it but most importantly, take the Thyme to Savor…

Squash Boats

I came across this side dish when a friend of mine posted a picture on facebook of this amazing dinner she made.  She used Zucchini to make the boats and I have tried both Zucchini and Yellow Squash but favor the Yellow Squash more.  Try both and see what you like!



3 Squash (yellow or zucchini)

1 Roma Tomato, Chopped

½ Teaspoon Garlic, Minced

1 Teaspoon Olive Oil

¼ Cup Breadcrumbs

Salt to taste

Black Pepper to taste

½ -1 Cup Mozzarella Cheese, Shredded

Cut the squash length wise and scoop out the center making a “boat” trimming off the bottom if you need to stabilized it on the sheet pan.  In another bowl, mix together the tomato, garlic, breadcrumbs, salt, pepper, and olive oil to make a wet sand type mixture.  Pack the mixture into the boats and bake in a 375 degree oven for about 35-40 minutes until the squash is tender and cooked through.  At this point, top the boats with cheese and return to the oven for 5-10 minutes until the cheese is melted and slightly browned. 

This makes a delicious side dish to any meal! Whatever you eat it with, take the Thyme to Savor…